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Questions and Answers

What is the primary goal of leaf bruising in tea production?

To prevent oxidative damage to the leaves
To shape the leaves into fashionable tea shapes
To create tears in the leaf epidermis and release oxidation enzymes (correct)
To reduce the amount of tea leaves required for a cup of tea

What is the result of crushing tea leaves?

A reduction in the amount of tea leaves required for a cup of tea
A greater release of oxidative enzymes and exposure of essential oils (correct)
A complete cessation of the oxidation process
A gentle breakage in cell structure and activation of enzymes

What is the primary difference between rolling-shaping and crushing?

The level of cell structure breakage and enzyme activation (correct)
The machinery used in the process
The shape of the final tea leaves
The amount of tea leaves required for a cup of tea

What is the purpose of the Crush, Tear, and Curl (CTC) process?

To reduce the amount of tea leaves required for a cup of tea (B) Signup and view all the answers

What is a potential drawback of the crushing process?

It exposes essential oils to oxygen, potentially leading to oxidative damage (B) Signup and view all the answers

What is the result of rolling-shaping tea leaves?

A light breakage in cell structure and activation of enzymes (A) Signup and view all the answers

What is the typical method used in modern tea production for rolling-shaping tea leaves?

Machine-based rolling-shaping (D) Signup and view all the answers

What is the common goal of leaf maceration techniques?

To release oxidation enzymes and promote the oxidation process (A) Signup and view all the answers

What is the primary purpose of rolling in black tea processing?

To express leaf sap and break up the leaf (B) Signup and view all the answers

What is the ideal temperature range for rolling in black tea processing?

27-32 C (B) Signup and view all the answers

What is the result of fermentation in black tea processing?

Leaves turn dark (A) Signup and view all the answers

What is the purpose of drying in black tea processing?

To stop oxidation (A) Signup and view all the answers

What is the primary difference between black tea processing and green tea processing?

Black tea is fermented, while green tea is not (C) Signup and view all the answers

What is the result of the initial heating step in green tea processing?

Polyphenol oxidase is destroyed (A) Signup and view all the answers

What is the primary goal of the drying process in tea production?

To reduce the water content of the tea leaves to 3-6% (C) Signup and view all the answers

What is the main skill required in pan-frying tea leaves?

To recognize the right amount of 'bounce' in the tea leaves (D) Signup and view all the answers

What is the result of enzyme fixation by nitrogen treatment in tea production?

Increased gamma-Aminobutyric acid (GABA) in the tea leaves (A) Signup and view all the answers

What is the purpose of the 'enzyme kill stage' in tea production?

To stop the enzymatic activity in the tea leaves (B) Signup and view all the answers

What is the ideal temperature range for drying tea leaves?

100-120°C (212-248°F) (B) Signup and view all the answers

What is the significance of the 'bounce' in pan-frying tea leaves?

It indicates the tea leaves are not yet burned (D) Signup and view all the answers

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Study Notes

Tea Processing

Tea leaves can be preserved through pan-frying, where they are tossed around in a hot wok to remove excess moisture and achieve the right amount of "bounce".
Another method is enzyme fixation by nitrogen, which increases gamma-Aminobutyric acid (GABA) and creates a purple hue on oolong leaves.

Drying

The goal of drying is to reduce the water content of tea leaves to 3-6% to cease enzymatic activity and preserve chemical and flavor compounds.
Drying occurs in oven-like rooms where leaves are laid out in thin layers and dried at 212-248°F (100-120°C) for a varying amount of time depending on the initial water content.

Black Tea Processing

Rolling involves twisting and breaking up leaves to express leaf sap and facilitate good contact with flavanols and polyphenol oxidase.
The process is done 3-5 times, with different stages producing dhools, mahls, and fines.
Fermentation (oxidation) begins with rollers and develops flavor and aroma, turning leaves dark.
Limit of fermentation is 4-5 hours.
Drying stops oxidation, with the time and temperature controlled to achieve the right moisture level.
Grading and sorting involves categorizing tea based on the percentage of buds, with Broken Orange Pekoe being the highest.

Green Tea Processing

Preventing fermentation involves initial heating to destroy polyphenol oxidase, followed by rolling and drying at specific temperatures and moisture levels.
The process can be done with or without heat, with the goal of reducing the risk of cancer.

Leaf Maceration

Leaf bruising involves creating tears in the leaf epidermis to release oxidation enzymes, done by shaking or machinery.
Rolling-shaping is a gentle form of leaf maceration that shapes leaves and activates enzymes.
Crushing is a strong form of leaf maceration that triggers a greater release of oxidative enzymes, but may expose essential oils to oxygen.
Crush, Tear, and Curl (CTC) is an intense form of leaf maceration that increases the exposed surface area of leaves, reducing the amount of tea required for brewing.

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